This recipe offers two different filling options with the crust recipe following. Try both! Then you get to make and EAT two pies instead of one! SCRUMPTIOUS!

1 cup young coconut meat
1/4 cup virgin coconut butter
1/2 c agave syrup or maple syrup
1 Tblsp ground ginger (or a tiny piece of fresh)
a dash of cinnamon
2 tsp vanilla flavor
1 avocado
1/2 cup fresh lime juice (about 4 limes)
Blend in your vita mix or comparable blender. Fill into your favorite nut crust.Chill.

Key Lime Pie

24 soaked dates
1 cup almond butter
1 teaspoon Vanilla
1/8 teaspoon Sea Salt
Juice of three Oranges (1 ½ cups)
6 – 8 Tablespoons Lime Juice (to taste)
Zest of one Lime
3 frozen Bananas
Prepared pie crust (see My Favorite Pie Crust)
Place all the ingredients, except the bananas, into blender. Process until smooth and creamy. Taste for flavor. Adjust if necessary. Add the bananas to the puree mixture in the blender. Puree until smooth. Pour immediately into the prepared pie crust. Freeze 4 hours, or more, until firm. Makes 2 eight inch pies or 1 large deep 9 inch pie. Garnish with Lime Zest or Curls if desired.

My Favorite Pie Crust

2 cups almond butter
2 cups raisins
2 cups walnuts

Place all the ingredients into the food processor. Process until well blended and lightly chunky. Press into 3 nine inch pie pans. Fill with favorite filling. This pie crust can be made ahead of time if kept fresh in the fridge or freezer.
Makes 3 nine inch pie crusts.

~Tammie Nelson